In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, and baking powder.

Add eggs, buttermilk, wine, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated.

Divide the batter evenly among prepared pans and bake for 30-35 minutes until the cakes begin to pull away from the edges of the pan.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Cool cakes on wire racks for 10 minutes, then turn them out onto the racks and finish cooling completely before frosting.

Frosting:

Puree raspberries in a blender for 3-5 minutes until they are smooth (try to blend away the seeds).

In a large bowl or in a stand mixer, beat together butter, cream cheese, raspberry puree, and vanilla.

Beat in powdered sugar, then add buttermilk as necessary (1 tablespoon at a time) to reach a spreadable consistency.

Assembly:

Cut cakes in half to make 4 layers. Spread frosting evenly between the layers, and cover the cake completely. (It will work best if you do a “crumb layer” – i.e. spread a thin layer of frosting around the outside to catch all the crumbs, then do a second frosting layer to make it look good.)

Refrigerate the cake at least one hour.

Ganache:

In a double boiler or a microwave-safe bowl, melt the chocolate and heavy cream, stirring occasionally.

Pour ganache over the cold cake, spreading with a spatula as you go.

Serving tip: Cut with a sharp knife that you’ve dipped in hot water between each slice.